Bean, white, not soaked, boiled (without salt), with cooking liquid
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 79200 | - | Water | |
| 10200 | - | Carbohydrate | |
| 4900 | - | Protein | |
| 4300 | - | Fiber, total dietary | |
| 900 | - | ASH, TOTAL | |
| 500 | - | Total lipid (fat) | |
| 393 | - | Potassium, K | |
| 260 | 👎 | Fatty acids, total polyunsaturated | |
| 160 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 100 | - | Fatty acids, total saturated | |
| 100 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 92 | - | Phosphorus, P | |
| 74 | - | Energy | |
| 56 | 👎 | Tryptophan | |
| 50 | - | Fatty acids, total monounsaturated | |
| 45 | 👎 | Magnesium, Mg | |
| 29 | 👍 | Calcium, Ca | |
| 8 | - | Sodium, Na | |
| 2 | 👎 | Iron, Fe | |
| 1.2 | 👍 | Niacin | |
| 0.74 | 👎 | Zinc, Zn | |
| 0.3 | 👍 | Niacin | |
| 0.21 | - | Copper, Cu | |
| 0.16 | 👍 | Thiamin | |
| 0.09 | 👎 | Vitamin E (alpha-tocopherol) | |
| 0.08 | - | Pyridoxine (Vitamin B6 | |
| 0.056 | 👎 | Folic acid | |
| 0.03 | 👍 | Riboflavin |